Baked Eggs in Bread

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Swap your egg breakfast with these fun and cute bread-baked eggs, made with just a couple of ingredients using a delicious and customizable muffin tin

Preparation time: 10 minutes.

Cook time: 18 minutes.

3 servings

April 20, 2019

It has so many names: eggs in a basket, eggs in a hole, cups of eggs and toast, or baked eggs on bread. There's a fried version you make in a pan, and this is the hands-free baked version you make in the oven. Call it what you want, but this is one of my favorites fun ways to enjoy eggs and bread. Their easy to make, feeds a crowd and can be fully customizable with vegetables and meat.

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How do you make baked eggs in bread?

Begin with slices of bread, eggs, cheese, some kind of herbs like parsley and finely chopped vegetables like bell peppers and onions. I show the vegetables as optional because sometimes it can be very difficult to adapt them, depending on the size of the eggs and the thickness of the bread.

Then you can fill the square bread in the muffin tin. But I found that it is better to cut the thick crust, then cut the bread into two equal triangles and flatten them with a rolling pin. Don't throw away the bark. You can cut them and use them to make bread puddings, or cut them to make salad croutons.

Now you want Overlap the slices of bread and place them on the muffin tin.. Sprinkle with a little cheese and any vegetables or meat you are using, and carefully break the eggs on top.

After baking in the oven, the egg whites will set and the yolk will remain very slightly liquid. And the result is the cutest egg container that's fun for kids and adults alike!

Tips for making baked eggs in bread

  • Use a solid white sandwich bread. As much as I like good multi-grain bread for breakfast, it's best to use something with a large, smooth, solid surface. That will give you the best case for making toasts that don't crumble in the oven.
  • Use a rolling pin to flatten each slice of bread. Trying to overlap the bread slices will be difficult if you skip this step. Also, the flatter the slices of bread, the more you can fit inside the cup of toast, such as cheese, vegetables, and meat.
  • Remove any excess white for easy removal. Depending on the size of the eggs, some of the egg whites may run out of the muffin tin. If that happens, just use a paper towel to clean around the muffin cup. This will help it come out of the can easily.

I love how easy these baked eggs are on the bread and how cute they come out. All you need is eggs, bread, and a can of muffins to make this happen. And you'll have the loveliest portions of a serving of eggs and cheese. Serve them with some vegetables, meat or just plain!

More egg recipes

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Baked Eggs in Bread

Swap your egg breakfast with these fun and cute bread-baked eggs, made with just a couple of ingredients using a delicious and customizable muffin tin

Course: breakfast

American kitchen

Preparation time: 10 minutes

Cook time: 18 minutes

Total time: 28 minutes

Servings: 3 servings

Calories: 333kcal


  • 6 slices of bread

  • 6 eggs

  • 1/2 cup of grated cheese

  • 1/2 tablespoon of chopped parsley

  • Chopped peppers, optional

  • Chopped red onions, optional


  • Preheat oven to 375 ° F and spray muffin tin with olive oil spray.

  • Cut the crusts of bread into slices, then roll out with a rolling pin until they are flat and thin. Lightly drizzle both sides of the bread with olive oil. Cut each slice of bread in half diagonally.

  • With the cut sides facing out, place 2 halves of bread in each of the 6 muffin cups, making sure to cover the bottom completely and allowing the corners of the bread to extend above the edges.

  • Place cheese at the bottom of each crack in bread along with onions and peppers, if desired. Then carefully break an egg on top. Season with salt and pepper and bake in the preheated oven until the egg whites are ready, and do not stir, about 15-18 minutes.

  • Remove the baked eggs from the muffin tin and garnish with fresh parsley, if desired.



Storage: Store leftovers in an airtight container. They will last about 3-4 days in the refrigerator, but it is best to eat it right away. Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary depending on the specific ingredients you use. This information should not be considered a substitute for the advice of a professional nutritionist. Nutritional value is for a two-egg serving with no toppings.


Calories: 333kcal | Carbohydrates: 28 g | Protein: 21g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 342mg | Sodium: 533 mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 655 IU | Vitamin C: 0.9mg | Calcium: 221mg | Iron: 3.6mg

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